Abstract
SummaryRaspberry juices treated with two commercial pectinase preparations lost almost 20% of their total anthocyanin pigments; losses were related to both concentration of enzyme and time of treatment. Analysis of individual anthocyanins showed differences between the enzymes. Ultrazyme reduced all components in similar proportions, whereas Pectinex apparently also converted cyanidin‐3‐sophoroside and cyanidin‐3‐glucosylrutinoside into cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside respectively, presumably by hydrolysis of β1–2 glucosidic bonds by glucosidase present in the Pectinex.
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Schedule a callMore From: International journal of food science & technology
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